We were delighted to support ACE (Association of Catering Excellence) by supplying the canapés for their Wine Dinner in support of the Wiggly Worm charity. The event marked the 80th anniversary of the group’s founding and was held at The Langham in London. Michel Roux Jr. and Adam Handling added some culinary star power to the event and so it was great to showcase our chefs at such a prestigious event.
The invitation to do the canapés for the reception came as a result of the impression we made at the FSM Awards a few months prior, which was fantastic. Vic Laws MBE, Administrator of ACE, approached us to see if we’d help support ACE with their dinner and we were more than happy to do so. 
Chris and the team soon set about designing the menu, knowing that our dedication to quality food with meaningful provenance served by knowledgeable chefs would hold us in good stead for the event. After some careful thought and consideration, this is what they decided on:
- Mi-cuit river trout, sauce vierge
- Tuna and black pepper, petit ratatouille, caper and tarragon
- Gilt head bream cerviche, lemons, lime and chilli
- Tartare of Shropshire beef, potato crisp, quail egg
- Potted Suffolk ham, sauce gribiche
- Bresaola, parmesan and rocket
- Spinach, pinenuts and feta, crispy filo pastry
- Watermelon cup, goat’s cheese, black olives and mint
We were lucky that The Langham is situated just across the road from one of our central London sites, so the team arrived early in the morning and prepared the food for the day in the kitchen there. It was then a case of packing everything up in special refrigerated containers and wheeling it across the road, where it was all put together on site.
Below are a couple of candid videos of Matt and Tony walking us through the preparation behind the Beef Tartare and Potted Ham canapés.
Once the chefs had prepared everything, it was time to set up, plate up and serve the guests. Because we have truly awesome people at Angel Hill, we decided to do a live preparation station, allowing the guests to see our chefs creating the canapés and to chat about the food, where its from and how it was prepared. In addition to the live station, our chefs walked the room with plated canapés, and they really enjoyed engaging with the guests and talking them through the dishes.
It was a fantastic evening for all involved and the feedback we had from the event was excellent. We’ll leave it up to Vic Laws MBE, ACE Administrator, to have the final word:
“I first experienced Angel Hill Food Co. at the FSM Awards and we were all very impressed. I approached Chris Ince, their Chef Director, to see if they would support ACE at their Wine Dinner at The Langham Hotel. Where we were raising money for Wiggly Worm, their chosen charity. Chris, without hesitation, offered their support.
The canapés served were exceptionally good and the chef’s display attracted a lot of attention. They truly contributed to an evening that raised over £16000 for our charity. Thanks guys!”
